Spicy Beetroot and Slaw Stuffed Sweet Potatoes

Servings: Serves: 2


For the Red Cabbage Slaw:

For the Beetroot Dressing:

Sea Salt and Black Pepper, to taste

To Serve:

coriander leaves, roughly chopped



Mix all the slaw ingredients together in a non-metallic bowl and set aside to soften slightly.


In a high speed blender, add all the dressing ingredients and blend until smooth and combined.


Split the skins of the potatoes lengthwise and stuff with the slaw. Drizzle over the beetroot dressing and scatter with the coriander leaves.


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